Description
Lamb neck tastes fantastic when cooked low and slow in stews and curries or cooked as a steak over high heat until pink. Neck is versatile and tastes great with a wide range of accompanying flavours. Lamb necks are considered the basis for the traditional Irish Stew. Alternatively, the Greek-Cypriot way is to marinate overnight in olive oil, garlic and lemon zest and juice for grilling.